—- crust:;–
1/3 c Margarine
1/2 c Packed brown sugar
3 tb All-purpose flour
2 tb Sugar
1/2 c Dried coconut
1/4 c Black walnuts; finely choppe
—- cake:;—
1 1/2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Margarine
3 oz Cream cheese
3/4 c Sugar
2 Large eggs
1/4 c Milk
1 ts Vanilla extract; *see note
Recipe by: Jo Anne Merrill Preparation Time: 1:15 * Substitute 1 teaspoon
pure orange extract or 1 teaspoon pure rum extract for the vanilla if
preferred.
1. CRUST: Combine in mixing bowl the 1/3 cup margarine, softened, 1/2
cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and
walnuts. Blend well. Set aside 1/4 cup of this mixture. Press remaining
mixture onto sides and bottom of a well-greased 9 x 5 x 3-inch loaf pan.
Refrigerate while preparing cake.
2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set aside.
3. Cream together 1/2 cup butter or margarine and 3 ounces of cream
cheese. Gradually add 3/4 cup sugar and cream until light and fluffy. Add
eggs, one at a time, beating well after each. Add half the flour mixture;
blend well. Use low speed of mixer if using. Blend in milk and vanilla
extract; blend in remaining flour mixture.
4. Pour batter into prepared pan that has been refrigerated. Sprinkle
with reserved crumb mixture. Bake in preheated 325-degree oven for 60-70
minutes or until cake is golden brown and springs back when lightly
touched. Cool 10 minutes in pan; remove and cool completely, upside down,
on wire rack. Serve this delicious cake as is, or use a lemon sauce over.
From
Yields
1 Servings
